Farm Yeast Rolls

      Excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2004



3 1/2 cups sifted all purpose flour
1 Package of active dry yeast
1 1/2 cups of warm water (105 to 115 degrees)
2 Tbls soft vegetarian spread
2 Tbls of raw sugar (unbleached)
2 tsps of sea salt


Dissolve yeast in the warm water. Add the vegetarian spread, salt, sugar and half the flour beat on medium speed with a mixer for 2 minutes, scrape the sides of the bowl to incorporate all the mix. Add the rest of the flour and blend in with a spoon by hand until smooth, again scrape the sides of the bowl to make one mass of dough. Cover the bowl with a dry cloth and set it in a warm place, 85 degrees, for about 30 minutes or until the dough has doubled. When the dough has raised pinch off pieces about the size of a golf ball and knead each piece until it deflates then curling the edges underneath create a small smooth ball. Place this formed roll smooth side up on a lightly greased baking sheet; repeat until all the dough is used. Again cover the rolls with a clean dry towel and set aside in a warm place until the rolls rise. When the rolls have doubled place the cooking sheet on the center rack of a preheated oven at 375 degrees for about twenty minutes until they have browned on the top. Remove from the oven and lightly coat the tops with vegetarian spread. Serve warm